When you imagine the French winemakers producing the quaffable juice in your glass, don’t you envision old weather worn farmers and young hairy hippies, smoking cigarettes and drinking wine at lunchtime from an old jug with Duralex glasses? Hurluberlu refers to that exact image. Hurluburlu is an exaltation of Sebastien David’s eccentricities as a producer. Although he is the product of a 15-generation tradition of wine making, he is anything but traditional. Since the 1970’s, he’s been working at integrating ancient wine techniques with his love for the new and off-piste. It’s how he made his name in the natural wine scene, and in this case, it worked out perfectly. Drawing on biodynamic and experimental practices, David’s Cab Franc looks as wild as it tastes. Nothing is added and nothing is taken out, so be prepared for a feral masterpiece. His cheekiness is highlighted through his decision to carbonically macerate this very serious fruit, planted pre-WW2 in the Loire and farmed the same way since the 1600’s.

This spicy, chillable red will have your palate dancing with notes of black currants, raspberries, and plums. Fermented with wild yeasts, it’s rough around the edges with a characteristic green pepper bite. This wine is best drunk young, so enjoy it as soon as you can.